Wasabi Crusted Scallops Recipes

Steps:

• Preheat oven to 450 degrees.
• Lightly oil sheet pan.
• Mix the cream ingredients together. Spread cream on one side of scallops then top with flakes. Place coated side down on pan and repeat on top side.
• Place in oven for 2-3 minutes. Turn on broiler to low.
• Carefully flip the scallops and broil till toasted. About 1-2 minutes. Be sure to watch constantly. Do not over cook.
• Serve over seaweed salad with pickled ginger.

Steps:

• To make the coulis: Heat the canola oil over medium heat in a medium saucepan.
• Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes.
• Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes.
• Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place.
• To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt.
• Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat.
• Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides.
• Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve.

Steps:

• Melt the butter in a medium saucepan over moderate heat. Saute the onions with the salt until caramelized, about 10 minutes. Add the garlic and achiote paste and cook 5 minutes, stirring frequently with a wooden spoon to avoid scorching. Add the tomato paste and pour in the fish stock or clam juice and boil 5 minutes longer. Stir in the pepper and vinegar and remove from the heat.
• Transfer the sauce to a blender and puree. Pass through a strainer. The sauce keeps up to 4 days
• To finish, pour the sauce into a large skillet. Bring to a boil over high heat. Stir in the scallops or shrimp, reduce the heat to medium and cook 3 to 5 minutes. Serve over a bed of white rice and garnish with the capers.

Steps:

• Stir together all of the salsa ingredients in a large bowl.
• Place 1/4 cup rice in center of 4 plates using a custard cup or any other method of shaping the rice mold.
• Place 1/4 of the salsa mixture around the rice on each plate.
• Mix together ginger, wasabi paste, garlic, olive oil, and salt in another bowl.
• Heat a large saute pan to medium-high heat with some olive oil.
• Dip each flat end of each scallop in the wasabi-ginger mixture and place in the hot saute pan. Sear the scallops for 2 minutes on the first side without moving. Flip over and finish the cooking process for another 1-2 minutes.
• Place 3 scallops on each plate. Drizzle each scallop with a tiny bit of sesame oil to garnish. I also like to garnish with a few sprigs of cilantro in the middle of the rice.

Steps:

• Mix all sauce ingredients in a small bowl. Set aside.
• To clean the squid: Separate the tentacles from the body, removing the entrails as you pull. Cut the tentacles just above the eyes and with your fingers, remove the hard beak and cut the body lengthwise. Peel off the skin and rinse with cold water. Pat dry with paper towels. Score the body with a sharp knife diagonally (every 1/4-inch around entire body of squid, being careful not to cut through the body). This process makes the squid more tender.
• To clean the scallops: Remove the muscle from the outside of each scallop and rinse them in cold water; drain thoroughly.
• Heat the vegetable oil to 300 degrees F.
• Blanch the squid for 5 seconds. Remove from oil and drain.
• Reheat the vegetable oil to 300 degrees F and add the scallops. Fry for about 1 minute. Remove from oil and set aside.
• Reheat the oil to 325 degrees F and blanch the broccoli florets for 10 seconds. Drain thoroughly.
• Remove the oil from wok and reheat wok. Add the chopped ginger and minced garlic. Cook until garlic becomes fragrant. Add the squid, scallops, and broccoli. Continue to cook and stir on high heat until all ingredients are heated, about 1 minute. Sprinkle with rice wine. Stir in the sauce mixture and continue to cook until sauce thickens. Turn off heat and serve.

Steps:

• Season the scallops with salt and pepper. Heat a large saute pan over high heat. Add 1 tablespoon of the olive oil to the hot pan and heat 30 seconds. Add the scallops and sear 1 side until well-browned, about 3 minutes. Do not shake the pan or move the scallops until ready to turn. Using tongs turn the scallops to brown the second side. Cook an additional 3 minutes. Remove from the pan and add the shallots to the still hot pan. Return to the heat and cook for 30 seconds before adding the sherry. When the sherry begins to boil swirl in the butter. Do not let the butter boil or separate.
• Toss the vegetables with the remaining olive oil. Make a small mound of vegetables in the center of a plate, place 3 small mounds of pickled seaweed around the perimeter and place a scallop on each mound of seaweed. Top the scallop with wasabi caviar, spoon some sherry butter over the top and serve.

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.